February is American Heart Month, so we wanted share a couple Heart Healthy recipes. Chef Ingrid Hoffmann, from the Cooking Channel, has kindly offered two of her creations, along with her favorite tips for keeping your heart health in check.

  • When making dishes that have protein and vegetables, double the amount of vegetables and cut the protein amount in half. You will create a healthier recipe without sacrificing anything.
  • A grill pan is the perfect kitchen pan when trying to eat healthy. Grilling always brings out a lot of flavor to meats, vegetables and fruits and with a pan you can use on your stovetop, you’ll be able to grill all year long!
  • Using non-stick cookware will minimize the amount of oil or butter you need in your cooking, therefore making your recipes healthier.



Serves 6-8

· 1 (3 1/2-pound) organic chicken cut into 8 pieces and skin removed

· 4 cups organic or reduced-sodium chicken broth

· 1 cup light beer

· 1 medium yellow onion, cut into quarters

· 1cup chopped fresh cilantro

· 6 garlic cloves, coarsely chopped

· 3 tablespoons Worcestershire sauce

· 3 tablespoons organic seasoning blend

· 2 cups organic brown rice

· 8 oz. green beans, trimmed and cut into 1-inch pieces (about 1 cup)

· 2 medium carrot, diced (about ¾ cup)

· 1 teaspoon salt

· 1 red bell pepper, seeded and thinly sliced

· 1 green bell pepper, seeded and thinly sliced

· yellow onion, thinly sliced

· 1 cup homemade ketchup(recipe follows)

· 1 cup frozen peas

· 1 cup pimiento-stuffed olives


1. Combine the chicken, broth, beer, onion, ½ cup cilantro, garlic, Worcestershire, and seasoning blend in a Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until the chicken is tender and cooked through, about 35 minutes. With a slotted spoon, transfer the chicken to a plate to cool. When cool enough to handle, shred the chicken discarding the bones; set aside.

2. Strain the cooking liquid discarding the onions and cilantro. Return the cooking liquid to the Dutch oven and set over medium-high heat. Add the rice, green beans, carrot and 3/4 teaspoon salt; bring to a boil. Reduce the heat and simmer, covered, until the liquid is evaporated and the rice is tender, about 40 minutes.

3. Meanwhile, in a non stick skillet cook the bell peppers, sliced onion, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Stir in the shredded chicken.

4. Add the chicken mixture to the rice mixture. Stir in the ketchup, peas, and olives; heat through. Remove from the heat. Stir in the remaining 1/2 cup cilantro.







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